Yum!! These are so good you won’t miss the meat!!! I choose to bake mine to make them a bit healthier – feel free to fry them if you wish.
- 1 1/2 lbs potatoes
- 2 large poblano chile
- 2 tbsp unsalted butter or vegetable oil
- 16 ozs sliced white mushrooms
- Salt and pepper
- 20 corn tortillas
Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.
While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.
Melt butter or oil in a large, skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes.
Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to food processor. Add peppers and mushrooms and pulse to chop until smooth.
Preheat the oven to 425 and spray a baking dish with oil.
Steam tortillas slightly. Then put 1/4 c or so of the mushroom mixture in the tortilla and roll, placing in the prepared baking dish. When finished spray with oil and bake for 20 – 25 minutes until crispy on the outside and heated through.
Top with salsa and avocado.